Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of roses and rosebuds is applied in the field of edible vinegar to achieve the effects of promoting bile secretion, helping digestion and enriching nutrients
Inactive Publication Date: 2013-11-27
HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
View PDF3 Cites 1 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
As a traditional condiment, vinegar has the functions of refreshing the mind, promoting appetite, beautifying the skin, eliminating fatigue, lowering blood pressure, losing weight and lowering fat. In recent years, a trend of health care fashion caused by vinegar has become popular. The vinegars I have seen include grain vinegar, fruit vinegar, vegetable vinegar, sweet and sour vinegar, and wine vinegar, but herbal tea vinegar is still blank
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0016] First, take rosebuds, edible alcohol (food grade), acetic acid bacteria (AS1.41), white sugar, glucose, calcium carbonate, and salt as raw materials for use;
[0017] The process steps are as follows:
[0018] 1. Collection and processing of roses: collect fresh rose buds and dry them naturally, crush them through a 40-mesh sieve;
[0019] 2. Edible alcohol extraction: Weigh quantitative rose powder, mix according to the ratio of 1g rose powder to 15mL edible alcohol solution with a volume fraction of 15%, extract at 70°C for 80min, and filter to obtain rose extract;
[0020] 4. Alcohol concentration adjustment: add an appropriate amount of pure water to dilute the rose extract, and adjust the alcohol concentration to 7o;
[0021] 5. Cultivation of acetic acid bacteria: Acetic acid bacteria are cultured in a liquid state. After three-stage seed expansion cultivation, the starter for production is obtained. The first two-stage medium uses 1% glucose, 1% yeast extract, 1...
Embodiment 2
[0028] First, take rosebuds, acetic acid bacteria, pectinase, fruit wine active dry yeast, white sugar, sulfurous acid, and salt as raw materials for backup;
[0029] The process steps are as follows:
[0030] 1. Collection and processing of roses: collect fresh rose buds and dry them naturally, crush them through a 40-mesh sieve;
[0031] 2. Extract juice: Weigh quantitative rose powder, add pure water at a ratio of 1:60, and add 0.03% pectinase to enzymolyze at 45°C for 60 minutes, then heat to 80°C for 50 minutes, and filter to obtain roses flower extract;
[0032] 3. Yeast activation: Quantitatively weigh the fruit wine active dry yeast, add 10 times of water, 8% white sugar, stir to dissolve, activate at 40°C for 60 minutes, then add a small amount of rose flower extract to activate for 15 minutes;
[0033] 4. Adjustment before alcohol fermentation: Add white sugar to the rose extract to adjust the sugar content to 20%, and add 60mg / L sulfurous acid solution to mix well...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention discloses rose vinegar. A process method of the rose vinegar includes: subjecting roses serving as raw materials to dry crushing, extraction by edible alcohol, alcoholic strength adjustment, acetic fermentation, clarifying, ageing, filtering, mixing, filling and sterilization so that a rose vinegar finished product is obtained. The rose vinegar fully retains nutrition and efficacy of the roses, is rich in multiple amino acids, vitamins, mineral substances and antioxidant components of polyphenol, flavone and the like, and has the efficacy of detoxification, keeping young, promoting qi to activate blood, inducing resuscitation, removing stasis, soothing the liver, refreshing the mind, promoting biliation, easing digestion and regulating mechanism. The rose vinegar is free from addition of any spice and chemical component, rich in nutrition, sweet in aroma and suitable for ladies to drink and has the efficacy of maintaining beauty and keeping young.
Description
technical field [0001] The invention relates to edible vinegar, in particular to rose vinegar. Background technique [0002] Roses are used as raw materials, the rose extract is obtained by extracting with edible alcohol, and the rose health-care vinegar is obtained through acetic acid fermentation. As a traditional condiment, vinegar has the functions of refreshing the mind, promoting appetite, beautifying the skin, eliminating fatigue, lowering blood pressure, losing weight and lowering fat. In recent years, a trend of health care fashion caused by vinegar has become popular. The vinegars seen include grain vinegar, fruit vinegar, vegetable vinegar, sweet and sour, and wine vinegar, but herbal tea vinegar is still blank. [0003] Due to the nutrition and efficacy of rose vinegar, it is rich in a variety of amino acids, vitamins, minerals, polyphenols, flavonoids and other antioxidant components. , The effect of regulating mechanism. [0004] In addition, rose vinegar do...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more
Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/04
Inventor 李凤英孙忠良
Owner HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
Login to view more 
Login to view more